Carajacas

Calf liver marinated in a mojo of garlic, paprika, oregano, thyme, bay, vinegar and oil; fried and finished slowly in its sauce.

Carajacas
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History and origin

Carajacas show offal cooking with marinade: the liver is left covered in mojo overnight to soften it and concentrate flavour before frying.

Cultural context

A la carta includes two versions: one marinated and fried with paprika, thyme and bay mojo, and a shorter one in which the liver is griddled after being well coated in mojo.

Documented ingredients

  • 1 kg calf liver
  • 1/4 litre oil
  • 1 tablespoon vinegar
  • 1 large head of garlic
  • Oregano, thyme and bay leaf
  • Paprika
  • Salt and pepper

Documented preparation

  1. Cut the liver into not-too-large pieces and place it in a dish.
  2. Crush garlic, spices, vinegar, oil, salt and pepper; cover the liver with the mojo and leave it until the next day.
  3. Fry the pieces, transfer them to a pot and warm slowly with the remaining mojo; loosen with water if it becomes too thick.

Traceability sources